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RESEARCH PRODUCT
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori
Pedro FitoMarek BennárCristina BarreraEster BetoretNoelia BetoretA. ArillaP. Codoñersubject
TECNOLOGIA DE ALIMENTOSProbioticlaw.inventionLactobacillus salivarius spp. salivariusFruitsProbioticMalus x domesticalawPineapple/grape juiceAir dryingFood scienceMandarin juiceWater contentMoisture determinationMalus x domesticaDryingbiologyHelicobacter pyloriLactobacillus salivariusProbioticsPotential effectMandarin juicesHelicobacter pyloribiology.organism_classificationLactobacillus salivariusVacuum impregnationFood Sciencedescription
Abstract A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp . salivarius , by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144 ± 0.012 g water · g sample - 1 ) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486 ± 0.013) × 10 7 CFU g dry sample - 1 ) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture content. Additionally, a preliminary in vivo test with five dyspeptic children was undertaken that suggested the possible effect of this new product on H. pylori as measured by a standard infection indicator.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-05-01 |